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bean salad for BBQ

The Simplest Ever No Cook Bean Salad

a keeper for all BBQ, picnics, and potlucks!
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Prep Time 10 minutes
Course Salad, Side Dish
Cuisine Mexican

Ingredients
  

For the Marinade

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 3 cloves garlic, minced
  • 1 lemon juiced

For the Bean salad

  • 1 15 oz canned chickpeas, drained and rinsed
  • 1 15 oz canned red kidney beans, drained and rinsed
  • 1 15 oz canned black beans, drained and rinsed
  • 1 15 oz canned corn kernels, drained and rinsed
  • 1 15 oz canned green beans, drained and rinsed
  • 1 small red onion, chopped
  • 1 medium cucumber, chopped
  • handful cherry or grape tomatoes, halved

Instructions
 

  • Combine all ingredients for the marinade. Stir well and set aside.
  • Combine all ingredients for the bean salad. Pour the marinade over the mixture and toss well.
  • Cover the bean salad and leave at room temperature until ready to serve. You may also refrigerate if keeping for longer periods of time.
Keyword bbq bean salad, mexican bean salad, mexican style bean salad, no cook bean salad